Thankyou for stopping by Gourmet Everyday. This month’s recipe is my version of a Mauritian bouillion with silverbeet. It’s a quick simple broth, I like to add a coconut, mint and tamarind chutney to finish the boullion, it adds another dimension and a refreshing twist to this classic Mauritian broth.

Fruit: red grapefruit, cumquats, custard apples, apples, melons, mandarins, nashi, oranges, pineapples, pomelos, tangelos, papaya, limes, lemons

Vegetables: Silverbeet, garlic, ginger, avocados, asian greens, beetroot, broccoli, brussels sprouts, cabbages, cauliflower, celeriac, celery, horseradish, Jerusalem artichokes, kale, kohlrabi, leeks, okra, olives, parsnips, potatoes, spinach, turnips, sweet potatoes, witlof.

Seafood: Dusky flathead, deepwater flathead, yellowfin bream, grey mackerel, warehou, orange roughy, snapper, king prawns, King George whiting, sand whiting, southern garfish

Recipe: Silverbeet Bouillon

Crush 4 garlic cloves and 20 grams of ginger and 1 small green chilli in a mortar and pestle with a pinch of salt.

Heat 2 tablespoons of rice bran oil in a saucepan and saute 1 white onion, very thinly sliced, for 5 minutes. Next add the garlic, ginger and chilli paste.

Add 1 litre of chicken stock, bring to the boil and turn down to a simmer for 10 minutes.

Cut out the stems and discard from 4 silverbeet leaves. Roll the leaves and finely shred.

Add the finely shredded leaves to the bouillion, simmer for 2 minutes and serve.

Recipe courtesy of Chef John Maurice

Gourmet Everyday in conjunction with Yering Station and Luv-a-duck will be auctioning off a private 4 course French duck inspired dinner, cooked by chef John Maurice Angsiting with the value of $2000, the wines for the dinner will be matched by Yering station. The event will help raise money for the childrens cancer centre. The Auction will be held at Yering Station on the 19th of June. 

Thankyou for stopping by Gourmet Everyday. This year we will be focusing on eating around the seasons, this is when you get the most flavour and nutritional value and when produce is most affordable. Biologicaly we should be eating in season food as our body’s are designed to digest food best this way.

Fruit: Apples, cumquats, custard apples, grapefruit, lemons, limes, mandarins, melons, nashi, tangelos, papaya, pomelos, oranges,pineapples, rhubarb.

Vegetables: Pumpkins, asian greens, avocados ( has, sharwill, fuerte), brussels sprouts, beetroot, broccoli, cabbages, cauliflowers, celeriac, celery, fennel, garlic, ginger, horseradish, kale, leeks, okra, olives, kohirabi, parsnips, silverbeet, spinach, sweded, sweet potatoes, witlof, artichokes. 

Seafood: King Prawn, sand whiting, snapper, dusky flathead, grey mackerel, warehou.

Recipe: Pumpkin Fricassee

Peel and dice 250g of Kent or Jap pumpkin. Toast 1/2 a teaspoon of brown mustard seeds in a saucepan over medium heat until fragrant and grind the seeds in a mortar and pestle.

Add 10 grams of garlic and 10 grams ginger to the mortar and pestle and make a paste with the mustard seeds.

Heat 50 mls of rice bran oil in a saucepan and saute 1 small brown onion finely diced with 2 sprigs of picked and chopped thyme leaves for 5 minutes.

Add the garlic, ginger and mustard seed paste, 2 curry leaves and simmer for 2 minutes.

Add 250g of finely diced pumpkin and season with salt and pepper. Add 50mls of water and cover with a lid and cook over medium heat for 15 minutes or until pumpkin is soft.

Remove the curry leaves and mash with a spoon and add 4 tablespoons of picked and chopped parsley.

Serve hot or cold as a condiment, dip or use as a base to serve grilled lamb or prawns.

Recipe courtesy of Chef John Maurice